Pork Chops Braised with Cinnamon and Honey

The original recipe called for lamb shanks but I switched it up for pork chops…we aren't big fans of lamb in my house.

4 large pork chops
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 tbsp olive oil
1 onion, thinly sliced
1 tsp cinnamon
1 cup low sodium beef or chicken stock
1/4 cup liquid honey
3 cloves garlic, unpeeled
2 tbsp Worcestershire sauce
Finely chopped parsley for garnish

1. Preheat the oven to 350F.
2. Pat pork chops dry with paper towels, then sprinkle on both sides with salt and pepper.  Heat oil in a Dutch oven over medium high heat.  Cook pork chops for 10 to 12 minutes, turning occasionally, until browned on all sides.  Remove to a large plate.
3. Reduce heat to medium and add onion to fat remaining in pot.  Cook stirring often for 4 to 6 minutes, until onion is golden brown.  Add cinnamon and cook, stirring for 30 seconds or until fragrant.
4. Stir in stock, honey, garlic and Worcestershire sauce.  Bring to a boil over high heat stirring to scrape any brown bits from bottom of pot.
5. Return pork chops to pot, cover tightly and transfer to oven.  Cook for about 1/2 hour or until pork is very tender. 
6. Remove pork chops to a warm plate, cover and keep warm.  With a slotted spoon, remove garlic and set aside.  When garlic is cool enough to handle, squeeze garlic from skins and mash smoothly.  Whisk garlic into cooking juices and bring to a boil over medium high heat.  Boil for 2 to 3 minutes, stirring occasionally until juices have reduced and thickened slightly.  Taste and add more salt and pepper if necessary.
7. Place Pork Chops on warm plates.  Spoon cooking juices over chops and sprinkle with parsley.